Bonelick park has AYCD brunch on Sat-Sun for about $12-$15, with bloody marys, mimosas, and frozen margaritas. I’ve only been there for brunch. The beef ribs are very tasty, pulled pork (brunch) is tender and tasty. Their fried oysters (brunch) are very good but they get colsd fast.Their eggs (which come with most brunch dishes) are very good, as are their au gratin potatoes and cheese grits. The turkey sausage on a muffin is also extremely tasty.

As for Philly cheesesteaks, back in my hardcore days while living in DC, me and a couple of friends used to roadtrip to Philly for ECW shows, followed by a Tony Luke’s cheesesteak (occasionally chicken cheesesteak) down the block after midnight. They were always amazingly good in all respects.

I am looking forward to planning a “post exam celebration” in Feb, maybe your reviews will inspire me!

Either way, I’d love to do a Philly Cheese Steak Tour hitting Steve’s and Jim’s and any other places that you or anyone else recommends.

Any suggestions for cheese steaks in Philly other than the ones I just listed?

Before Sunrise,
Hope the exams go well. After hearing about meridians from you, I have a feeling you’ll do great. I’m glad to hear you’re looking forward to the future reviews. Keep an eye out, they won’t disappoint.

bitpom666,
I’ve heard great things about carl’s bitpom, it’s definitely next on the list. I’ve also heard about the Salt and Pepper wings from, you guessed it, BurgerConquest. I’m going to have to do another run of Wogie’s and get more sandwiches and the salt and pepper wings. You want in? Where else are wings that you’d hold up to the Wogie’s light?

Tasty trekker,
The link worked, great shots, definitely a sandwich I would enjoy. I bet its even better fresh out of the oven. It’s funny you say that about Wogie’s wings though, after eating there I’d have to agree I’d sooner go back for wings than one of the sandwiches. It also may be overkill to get a Pookie sandwich and wings, although I wouldn’t complain. Have you tried the Salt and Pepper wings at Wogie’s? Check out the link that bitpom66 posted, they have a little shot of the salt and peppers which they call the best of Wogie’s wings.

Eric,
Cheese to meat ratio! All about it. People don’t think about the fact that a sandwich needs to have balanced ingredients just like any other dish.

Very nice observations of Shorty’s vs Carl’s. From the descriptions alone, there’s no doubt Shorty’s is doing it better than Carl’s. But our boys a few commenters above disagree, calling Carl’s the best after a comprehensive hunt.

I’ve only had Carl’s once and it was after a night of drinking several years ago, but if my memory serves me correctly, I had fries with my sandwich. Either way, after all that good intel, I’m most intrigued about the sexy counter girl at Shorty’s.

stevenp,
Count yourself in, we’re going to have to undertake a serious wing tour after all this talk. How many places do you think you’re capable of hitting in one day? Sucks that Wogie’s was packed but the Philly fans had a worse day. Who’s AYCD? Never been to Bonelick Park before but heard they have a good brunch. Any recommendations there? How are the regular ribs and the pulled pork?

Haven’t had anything great lately (been cooking some really good stuff at home though, like chocolate waffles, fried eggs and polenta with sriracha, egg-kielbasa-cheese burritos….) The Pookie looks damn good, though–I might have to head to Wogie’s soon.

When I stopped by there a week ago (I work 2 blocks away and had to stay late on Saturday), I ordered my sandwich from the cute girl in the takeout window and watched my sandwich get made. The guy at the grill put two pre-portioned slabs of thin sliced beef (I hear the standard in the cheesesteak world is select-ribeye) and pre-cooked onions in separate piles on the clean grill.

After 2 minutes he added a liquid, I assume water, flipped the meat and combined the meat and onions. I assume at that point, he would add the provolone on top to melt but I ordered Wiz and it was applied to the bun and on top after the meat was on the sandwich. Referencing your comment above, cheese to meat ratio is important in order to maintain balance. The sandwich was juicy, the onion flavor was excellent, there was enough wiz and the bun stood up to all the juices coming from the meat.

The night before, I shared a Wiz-Wit at Carl’s with a friend. Fortunately, the grill is in plain sight and you’re able to see the whole prep from start to finish. While my friend was sitting down, I observed the process of making a Carl’s Cheesesteak. There is a pile of already cooked meat on the right hand side of the grill. When an order is put in, around 4 to 6oz of beef is taken and placed in the middle of the grill. The grill was covered in dark residue from previous orders. Water was added and it was combined with precooked onions. After slicing bread in half and adding a smear of wiz on both sides, the meat and onion mixture is placed on the bun.

Carl’s Steak was small on the meat portion, did not have much wiz and there was no juice from the meat. After trying both Shorty’s and Carl’s, I prefer Shorty’s. Though Carl’s is a decent product, I like the nice service and superior sandwich of Shorty’s. Plus they have excellent fries and I believe Carl’s doesn’t have a fryer.

http://nyctastes.blogspot.com/2007/12/why-doesnt-nyc-make-chicken-fingers.html

I have to say Wogies wings are up there in my list of the best wing places in the city. They are quite big, crispy and have various flavors. The garlic are pretty awesome because they don’t have anything like those in NYC. The Hot are pretty amazing as well. I highy suggest you check them out. I think they should be known for their wings over their cheesesteaks.

http://burgerconquest.blogspot.com/2008/12/wing-off-7.html